The original recipe uses the seasoning sauce to fry mussels. These days we do not take seashells so I used the seasoning ingredients to cook this tofu dish. It turned out to be a very delicious and tasty dish. For strict vegetarians, just omit the garlic.
This sweet, spicy, sourish sauce blends very well with the fried tofu. I have bought the ready fried traditional tofu from the popular wet market at Air Itam, Penang. Each day the vendor prepares only a limited amount for sale and you have to be there early to grab these tofu pieces. Anyway, they can be substituted with other deep fried tofu.
This is an appetizing dish to serve with rice, suitable for vegetarians or if you are looking for healthy soya dish.
3 pieces fried tofu – cut into smaller pieces
1 tbsp each chopped garlic, ginger and red chilli
3 small chilli – chopped
1 stalk spring onions – chopped
1 tbsp oil
1 tbsp each light soya sauce, tomato sauce and chilli sauce
1 tsp sugar, ½ tsp salt to taste
1 tsp cornstarch
3 tbsp water
- Heat oil in non-stick wok, sauté garlic, ginger and chillies until fragrant. Add in fried tofu and pour in the seasoning sauce.
- Quickly stir fry until tofu pieces are well coated with sauce, add in the spring onions.
- Mix well and dish up to serve.